Big Time Taverna

Creamy smoked cod roe dip served with a pita.

Finely chopped cucumber and mint with garlic in strained yoghurt, served with a pita.

Chickpea dip with garlic, tahina and lemon juice, served with a pita.

Tomato and pepper stuffed with minced beef, rice and herbs.

Baked aubergine stuffed with rice, spinach and baby marrow, topped with mozzarella and baked.

Chicken livers sautéed in butter with origanum, lemon juice and chilli.

Chicken livers sautéed with port and cream sauce. Chilli to taste.

Minced beef and rice with herbs and spices, wrapped in vine leaves.

Deep-fried homemade haloumi cheese.

Greek salad with cucumber, calamata olives, tomato, red onion, feta and house Greek dressing.

Greek meatballs with beef mince, parsley, breadcrumbs, mint, onion and egg.

Greek sausage of pork, lamb and beef wrapped in lamb fat and chargrilled; Greek style or basted in Malaka sauce.

Aubergine slices with tomato, mushroom, parmesan and mozzarella, baked in the oven. Also available as a main.

Baby calamari tubes stuffed with rice, baby marrow and carrots, with peppadew and cream sauce.

Patagonian baby calamari tubes grilled with lemon, herbs and spices.

125g baby calamari tubes covered in coconut milk with a hint of curry.

Fried only; no tubes.

Battered calamari tentacles topped with lemon-butter sauce.

Choice of five starters; serves four.

De-shelled prawns baked with bon blanc cheese and white wine, or optional tomato base; served with a mini roll.

Focaccia with mozzarella, prawn, sliced tomato and chilli.

Unleavened bread.

Unleavened bread.

Baby kingklip on the bone grilled with lemon butter.

Covered in coconut milk with a hint of curry.

Choice-grade baby calamari, grilled or fried with lemon, mountain herbs and spices.

250g baby calamari with coconut milk and a hint of curry.

Fried only; no tubes.

Smothered in creamy garlic and white wine sauce.

Baby calamari tubes stuffed with rice, baby marrow and carrots, with peppadew and cream.

Two prawns, half calamari, half mussels and kingklip fillet served with rice.

Ask your waitron.

Vegan gyro.

Layers of potato, aubergine and minced beef with béchamel, baked in the oven.

Lamb baked and served on Greek noodles with melanza sauce and kefalotiri. Main only, no side.

Young lamb on the bone, approximately 400g, seasoned with mountain herbs and slow-cooked in its own juices for ten hours.

Three grilled lamb chops seasoned and chargrilled Greek style.

250g fillet, chargrilled and seasoned. Add a sauce of your choice.

300g sirloin, chargrilled and seasoned. Add a sauce of your choice.

250g chargrilled fillet topped with spinach and feta.

Half chicken, marinated or chargrilled with seasoning, served with lemon wedges. Chilli option.

Half chicken pan-fried with white wine, onion and garlic/chilli.

Sticky ribs.

Flattened chicken breast stuffed with spinach, mushroom and feta, grilled and topped with lemon-butter sauce.

Mushroom, pepper, gorgonzola or Malaka sauce.

Roasted almonds between phyllo pastry layers in thick syrup.

Flavoured halva blended into homemade full-cream ice cream.

Thick Greek yoghurt with roasted almonds and honey.

Local artisan American-style gelato; ask for the selection.

Vanilla ice cream with a tot of liqueur and an espresso shot.